I never comment on food videos, even after I've made the dish. But I made the shawarma and sweet potato recipe last week and HAD to come back to say that it's hands down one of the best dishes I've ever made (saying this as someone who has been cooking since I was kid, and am constantly told to apply for masterchef 😅). I took some to my sister and she was speechless. THANK YOU for existing, you're my new favorite channel. I will be making this and many other recipes you post. Much love ❤❤❤
Definitely. I make a really tasty fattoush salad dressing that uses pomegranate molasses as the sweetener and flavor base, so I add it to labneh as a quick spread on lavash or crackers with a sprinkle of sumac. Hits the spot every time, and brings back good memories of a friend that taught me to make fattoush.
pretty much any time i use za'atar, its getting adorned with olive oil, sumac, and pomegranate molasses. it literally turns za'atar into a standalone condiment.
Genuinely you are one of the best food youtubers I follow - love the format, the recipes are really clear and everything I've cooked of yours is delicious. Thank you! Definitely please do a cook book so I can buy it :D
Just made the labneh sandwich and loved it. Amazing how much flavor it has for something that took me almost no time to make! Keep up the amazing work!
My New Years intention is to make more Middle Eastern dishes. I just meal planned for the whole entire week by picking recipes only from your channel. So excited! Would love more quick lunch ideas if you have more! Thanks, Lana
Thank you so much for this video. It has been a great addition to my arsenal of quick meal recipes, as proven today when I was saved from hanger and indecision by the labneh sandwich.
Finally found a local middle eastern store to buy some ful from and we were not disappointed! Thanks for sharing guys, it’s much appreciated - and have a great new year 2024
I'm beyond excited to find your channel! I grew up on Turkey and Cheese sandwiches, hot dogs, and PB&J for lunches. Somewhere in my 30s I discovered Middle Eastern food, and I haven't looked back! Every single recipe here is calling my name! Thank you so much for sharing. I can't wait to make them!
What rock have I been living under, that I hadn't heard of tahini sauce with sweet potato until now? Brb, adding sweet potato to my shopping list for next week!
If you don't have labneh it's actually really easy to make. Take yoghurt, put it in a plate (preferably a bit deep), cover it with a paper towel (make sure the paper towel is actually touching the yoghurt and is draping down the sides), leave it for at least 24 hours (preferably in the sun, but in the fridge if you fear mold or something). The towel will draw out the water from the yoghurt and you'll be left with a labneh which is as good as your yoghurt (i.e. if your yoghurt is of decent quality, your labneh will also be good, I personally prefer a more sour yoghurt for this). A faster way is to put the yoghurt straight into a (clean, obv) shirt, cloth shopping bag, cheese cloth, towel, or whatever does the job, then put that in a strainer with something heavy on top of it (maybe a pot with some water in it), it will be ready within a few hours.
My favorite food channel by far! Just made another version of ful, made the lebneh sandwich and it blew me away, I never made one like that yet it was so rich in flavor!
I will try your salad wrap for sure. A related thing in my usual snack/don’t want to cook choice: pita bread, yoghurt, chili achaar and, lately, pickled bamboo shoots in chilli oil. Hits similar notes, but your option seems way more fresh and healthy.
The bean dish is super simple, love it. Shawarma always seems to me like it has the entire spice cabinet of seasonings in it. Yet so delicious. P.S. coming to you via Adam Ragusea
Top notch food as always mate. Going to give all of these a go. I reckon the ful with the sweet potato rather than eggs would be a nice warming winter lunch.
Yes definitely, though ful is quite a filling/carb heavy dish. There's a reason it's mostly eaten with thin breads, as opposed to bread rolls. It really can put you to sleep if you eat too much 😁
Managed to get every spice except for baharat and I now have a little jar of kebab spice, hope the lack of baharat doesnt affect it too much. Thanks for the recipe 😊
I roast my sweet potatoes early in the week, then when I want them, I tear them open, drizzle them with olive oil, and throw them in the toaster oven for about 10/15 minutes. They get crispy and brown and delicious. I can't wait to pair these with the schwarma and tahini!
I am a huge fan of this channel. Thank you for making M.E food widely accessible. I really wish you showed people to open the Lebanese flat bread first so the ingredients could be placed on the absorbant side (the inside of the bread). I can honestly say that I have never seen a Lebanese, Syrian or Jordanian household do otherwise. I realise it's the norm on RUclips.
What good timing, this is definitely going to help me figure out what to do with the chicken I unearthed in the freezer the other day, and honestly there's something so good about just beans + fresh veg and bread
This looks so good can't wait to try it, the only way I ever liked sweet-potato was with sour cream but I never thought to put tahini sauce on it...I got my mom into tahini recently and we both love it
Your food looks absolutely amazing!! There's no really fantastic on point middle eastern restaurants in Brisbane, Australia where stuff is as fresh as what you are making. We are missing out!
Fun fact: Labaneh could be made from either yogurt or butter milk (more traditional where I live) and the butter milk one tends to be more sour, it could be like a cream you eat in sandwiches or very dry and it's preserved in olive oil.
I was actually wondering how sour Labneh was made! I much prefer the sour taste. I thought it had more to do with goat milk, but since I can't find any around here I'll try the buttermilk.
Lebanese pitta bread with a spicy-tahini-yoghurt dipp, similar to your tahini sauce, and some vegies is my weekday breakfast for years now. One day I was in a hurry and had to pack it so I won't be late at a new school started working at a few weeks ago. Eating my breakfast at lunch time on the school yard a kid from one of my classes came over, Kid: "Hello Mr S., are you Turkish?" Me: "No I am not. Why are you asking?" Kid: "You are eating "our" food. Germans don't do that." (Besides döner, kebab of course) Me: "I like good food, not matter where it comes from. Good is good." Kid: "Yeah" From that day I wasn't just the teacher with the tie-dye shirts, but at least for the kids with a middle eastern background, the teacher who like "our" food.
Now I know what to do with that can of foul beans I have. Thank you for that and the recipe for shawarma spices. I try to be full time vegan and fail a lot. Shawarma is one of my absolute favorites. But I've learned to substitute mushrooms and onions for the chicken in msakhan. So I'll try that in the shawarma. Arabic food is the best. No going wrong in this food except MAYBE in one's health, i.e., too much bread, frying, oils, and animal products according to what I'm trying to follow. But I fail and end up eating all you are eating too because it's so delicious.
Great way of making homemade Lebanon take high fat yogurt squeeze half a lemon into and put it in a cloth ( a white t-shirt is fine )above a strainer for the night .in the morning you have labane
Does pita bread keep well in a freezer? There's only one middle eastern market here in Iceland and the pita bread they sell comes in industrial size bags :)
Yes 100%. Buy it on the day it is made or maximum the next day then take it home and freeze it immediately. You can also put some parchment paper between the pieces so they don't stick together
Obi, have tried all of these and they are all fantastic! Ran out of Za'atar and can't find the recipe I used again, did you have your own one somewhere on your channel?
What flavour profile do you use to balance the mint? I had a wrap at my local falafel place once and they bunched it all in one place so it just tasted like I was brushing my teeth. That put me off having mint in my food. I do want to give it another try but I am doing my homework upfront this time.
Ah that sucks. So just a few leaves isn't too medical tasting, if you want you can always take a single leaf and cut it into strips then spread those to use even less. I don't feel like it needs much balencing if you use a small number like I did
Obi, have you tried making the spice mix with freshly ground nutmeg? If so, which do you like more? It's a huge hassle--I only do it for special occasions and in limited quantities even then--but the flavor is astonishingly different.
Actually I haven't which is weird, because I usually freshly grind the nutmeg for any other recipe. Good point. I am sure I'd like it more with the fresh one.
Man I accidentally made the exact same wrap, only with red onions in it as well. I was out of za'atar so I used a bunch of sumac and some black pepper.
Do I really need to buy Boharat? It seems like the seven spices in it are already in you recipe? Or can I use more Boharat instead of the individual spices?
I asked about Boharat in the foreigner store and they told me it means spices in Arabic 😂 My boyfriend is from Iraq and was the one asking! But I told him what to ask for with a Norwegian dialect and did not know it was an Arabic word I was trying to pronounce. So my Arabic boyfriend ask an Arabic man where the spices is, standing right beside all the spices
Yes there is a difference in flavour. It's just something we had lying around in the cupboard and want to use up. Same as onion powder vs onion granules, and garlic powder vs garlic granules.
@@MiddleEats I don't want to harp on this point, but the flavor of mace compared to nutmeg is similar, but still very different. Mace is much more intense. So it isn't the same as garlic powder vs granules. You would use a fraction of the amount of mace compared to nutmeg to get a similar effect. Just bringing this up for some people in perhaps the US that would be confused by this and assume it is another situation like coriander and cilantro different names for the same thing.
@@robertm4050 You are correct, mace is the covering of the nutmeg fruit, nutmeg is from the seed itself inside. The "onion powder vs onion granules" comparison is wrong, it's not the same thing in a different form. A better comparison might be lemon zest vs lemon juice perhaps.
@@stupidlogic2987 I didn't compare it to onion powder vs granules, he did. I said they were not similar. Hard to say if lemon zest vs juice is a good comparison as I don't think any of the things are interchangeable. I guess they can be in a pinch.
If I don't have time for Ful Medames can I make Half Medames?
Comment of the month ☠️☠️☠️
As an egyptian, I am having a stroke reading this 😂
كيفن بيقلش زي المصريين 😂
you're fired. lol
😂
I never comment on food videos, even after I've made the dish. But I made the shawarma and sweet potato recipe last week and HAD to come back to say that it's hands down one of the best dishes I've ever made (saying this as someone who has been cooking since I was kid, and am constantly told to apply for masterchef 😅). I took some to my sister and she was speechless. THANK YOU for existing, you're my new favorite channel. I will be making this and many other recipes you post. Much love ❤❤❤
You are the comment I was looking for to decide which shawerma spice recipe I should make for Ramadan 😊
Just saw this! Thank you, it means the world to us that you loved it so much
For the wrap, I recommend adding some pomegranate molasses for added tastiness
Ah that's a great suggestion. I'll do that next time
Oooh will have to do that. Great suggestion
A weight watchers wrap spread with quark then topped with the spice mix and veggies would be a perfect diet friendly lunch.
Definitely. I make a really tasty fattoush salad dressing that uses pomegranate molasses as the sweetener and flavor base, so I add it to labneh as a quick spread on lavash or crackers with a sprinkle of sumac. Hits the spot every time, and brings back good memories of a friend that taught me to make fattoush.
pretty much any time i use za'atar, its getting adorned with olive oil, sumac, and pomegranate molasses. it literally turns za'atar into a standalone condiment.
Genuinely you are one of the best food youtubers I follow - love the format, the recipes are really clear and everything I've cooked of yours is delicious. Thank you! Definitely please do a cook book so I can buy it :D
I made the Shawarma last night and paired it with batata harara (and your tahini sauce). Incredible! Your channel has been a game changer for me
These are amazing, I'd love to see more of these quick recipes!
Thanks. If the video does well, I'll turn it into a series!
Please into series 😎
Yes please!!
I have never considered tahini and sweet potato but that sounds delicious.
It's so good!
Just made the labneh sandwich and loved it. Amazing how much flavor it has for something that took me almost no time to make! Keep up the amazing work!
Glad you enjoyed it! It's even better at restaurants when they bake the bread fresh.... It's to die for
My New Years intention is to make more Middle Eastern dishes. I just meal planned for the whole entire week by picking recipes only from your channel. So excited! Would love more quick lunch ideas if you have more!
Thanks,
Lana
Thank you so much for this video. It has been a great addition to my arsenal of quick meal recipes, as proven today when I was saved from hanger and indecision by the labneh sandwich.
I LOOOOVE the labneh wrap, it’s such a satisfying and healthy breakfast!
Finally found a local middle eastern store to buy some ful from and we were not disappointed!
Thanks for sharing guys, it’s much appreciated - and have a great new year 2024
This is a great concept that got me into Ful. I'd love to see it applied to other recipes. Also, love how you randomly ravaged that spice mix lolol
Hah thanks. Ful is definitely a canvas to play with, try come up with your favourite mix
I'm beyond excited to find your channel! I grew up on Turkey and Cheese sandwiches, hot dogs, and PB&J for lunches. Somewhere in my 30s I discovered Middle Eastern food, and I haven't looked back! Every single recipe here is calling my name! Thank you so much for sharing. I can't wait to make them!
What rock have I been living under, that I hadn't heard of tahini sauce with sweet potato until now? Brb, adding sweet potato to my shopping list for next week!
Ah yeah it's a game changer. Works so so so well.
these have all become go-to recipes for when i'm in need for a quick fix (which is often). delicious xx
If you don't have labneh it's actually really easy to make.
Take yoghurt, put it in a plate (preferably a bit deep), cover it with a paper towel (make sure the paper towel is actually touching the yoghurt and is draping down the sides), leave it for at least 24 hours (preferably in the sun, but in the fridge if you fear mold or something). The towel will draw out the water from the yoghurt and you'll be left with a labneh which is as good as your yoghurt (i.e. if your yoghurt is of decent quality, your labneh will also be good, I personally prefer a more sour yoghurt for this).
A faster way is to put the yoghurt straight into a (clean, obv) shirt, cloth shopping bag, cheese cloth, towel, or whatever does the job, then put that in a strainer with something heavy on top of it (maybe a pot with some water in it), it will be ready within a few hours.
Great tips. We plan on doing a video on it at somepoint
My mom makes labneh with cheese cloth. She pours the yogurt in a cheese cloth a sprinkle of salt and let it drain overnight
My favorite food channel by far! Just made another version of ful, made the lebneh sandwich and it blew me away, I never made one like that yet it was so rich in flavor!
I loved seeing these quick recipes! The first one looks especially easy.
It really is!
I will try your salad wrap for sure. A related thing in my usual snack/don’t want to cook choice: pita bread, yoghurt, chili achaar and, lately, pickled bamboo shoots in chilli oil. Hits similar notes, but your option seems way more fresh and healthy.
The bean dish is super simple, love it.
Shawarma always seems to me like it has the entire spice cabinet of seasonings in it. Yet so delicious.
P.S. coming to you via Adam Ragusea
I've never really tried middle eastern recipes before I discovered your channel. I made the ful medames today and really enjoy it😁😁
Top notch food as always mate. Going to give all of these a go. I reckon the ful with the sweet potato rather than eggs would be a nice warming winter lunch.
Yes definitely, though ful is quite a filling/carb heavy dish. There's a reason it's mostly eaten with thin breads, as opposed to bread rolls. It really can put you to sleep if you eat too much 😁
Managed to get every spice except for baharat and I now have a little jar of kebab spice, hope the lack of baharat doesnt affect it too much. Thanks for the recipe 😊
I love these quick practical recipes as much as I love the deep diced into more difficult recipes
One of the things I do for texture is to thinly slice the stalks of the peppermint, it adds an actually pleasant crunch if sliced think enough.
I roast my sweet potatoes early in the week, then when I want them, I tear them open, drizzle them with olive oil, and throw them in the toaster oven for about 10/15 minutes. They get crispy and brown and delicious. I can't wait to pair these with the schwarma and tahini!
for the marinade what can I use to substitute the greek yogurt? I cannot eat meat and dairy together
This is such an inspiring video! Hoping it becomes a whole series.
Thanks, I am thinking of doing just that
Also the backing music is amazing and chill this episode.
I am a huge fan of this channel. Thank you for making M.E food widely accessible. I really wish you showed people to open the Lebanese flat bread first so the ingredients could be placed on the absorbant side (the inside of the bread). I can honestly say that I have never seen a Lebanese, Syrian or Jordanian household do otherwise. I realise it's the norm on RUclips.
What good timing, this is definitely going to help me figure out what to do with the chicken I unearthed in the freezer the other day, and honestly there's something so good about just beans + fresh veg and bread
WOW !
I tried the Labneh Sandwich and it was absolutely amazing.
Thanks for the awesome recipes.
Enjoying your videos
I've tried them all and MAN! These are SO GOOD. Many thanks! Will subscribe :-)
This looks so good can't wait to try it, the only way I ever liked sweet-potato was with sour cream but I never thought to put tahini sauce on it...I got my mom into tahini recently and we both love it
Definetly trying all of these out 👌👌👌
Your food looks absolutely amazing!!
There's no really fantastic on point middle eastern restaurants in Brisbane, Australia where stuff is as fresh as what you are making. We are missing out!
LOL, that burn on store-bought spice mixes!
Fun fact: Labaneh could be made from either yogurt or butter milk (more traditional where I live) and the butter milk one tends to be more sour, it could be like a cream you eat in sandwiches or very dry and it's preserved in olive oil.
Ah that's interesting to know. I was planning a Labneh video, so I'll have to try the buttermilk one too!
I was actually wondering how sour Labneh was made! I much prefer the sour taste. I thought it had more to do with goat milk, but since I can't find any around here I'll try the buttermilk.
Can't wait to watch more quick healthy recipes from your channel!!
I love your channel just discovered it wow wooo definitely try
Hope you are starting to feel better! Thanks for the idea of putting tahini on sweet potato....I can't wait to try it! 🤯🤤🤤🤤🤤
Thanks. I'm most of the way there. Hope you like it!
This is an excellent video!
Thank You so much!
This all looks so amazing and convenient ! I will try that marinade with tofu.
Thanks so much !
My style of cooking! 👍Love your videos.👏
You and I have very similar ideas about what makes a good meal.
the grocery must be loaded with so many interesting items. someday i get to travel to the middle east.
Yes, perfect! Thank you for all your videos, this is exactly what I need for when the holiday ends! Fresh, tasty, easy and filling
Glad you enjoyed it!
I feel an impending cookbook with the same amount of diversity in middle eastern cooking you show in your videos! fantastic content here
everything looks delectable & seems somewhat easy to replicate. can’t wait, thank you!
Rad! I love these quick meals
Thank you so much for the recipes! I'm excited to make the potatoes with tahini and chicken!
The recipes you share are so simple but look so flavorful! 🥰
I am for sure going to make these recipes, thanks for some quick options. These look delicious
Lebanese pitta bread with a spicy-tahini-yoghurt dipp, similar to your tahini sauce, and some vegies is my weekday breakfast for years now. One day I was in a hurry and had to pack it so I won't be late at a new school started working at a few weeks ago. Eating my breakfast at lunch time on the school yard a kid from one of my classes came over,
Kid: "Hello Mr S., are you Turkish?"
Me: "No I am not. Why are you asking?"
Kid: "You are eating "our" food. Germans don't do that." (Besides döner, kebab of course)
Me: "I like good food, not matter where it comes from. Good is good."
Kid: "Yeah"
From that day I wasn't just the teacher with the tie-dye shirts, but at least for the kids with a middle eastern background, the teacher who like "our" food.
that shawarma recipe is great!
I'm craving sweet potato now, oh my gosh
Now I know what to do with that can of foul beans I have. Thank you for that and the recipe for shawarma spices. I try to be full time vegan and fail a lot. Shawarma is one of my absolute favorites. But I've learned to substitute mushrooms and onions for the chicken in msakhan. So I'll try that in the shawarma. Arabic food is the best. No going wrong in this food except MAYBE in one's health, i.e., too much bread, frying, oils, and animal products according to what I'm trying to follow. But I fail and end up eating all you are eating too because it's so delicious.
Amazing, I learnt so much and it looks super easy! Thank you.
❣️ thank you.
Dude, I'm so excited to see the quick recipes!! fantastic stuff 😃
More to come!
Please make more of these :)
Seems easy to adaptable to a vegan meal. Gonna run a few experiments. Thanks for the video!
I was thinking the same! I was gonna sub tahini in place of labneh for the first one
@@108titan I was going to try soy yoghurt with a dash of lime, but maybe adding some tahini adds a bit more flavor. ^^
That sweet potato and chicken dish looks amazing.
These look amazing!
I really appreciate these videos.
Glad you like them!
love your videos!! is the yogurt you use always greek yogurt?? I'm indian and our yogurt is a lot thinner
Great way of making homemade Lebanon take high fat yogurt squeeze half a lemon into and put it in a cloth ( a white t-shirt is fine )above a strainer for the night .in the morning you have labane
As someone who hated ful as a child, you're making me want to try again. Thanks Obi!
Does pita bread keep well in a freezer? There's only one middle eastern market here in Iceland and the pita bread they sell comes in industrial size bags :)
Yes 100%. Buy it on the day it is made or maximum the next day then take it home and freeze it immediately. You can also put some parchment paper between the pieces so they don't stick together
How would you add more protein to the first dish?
Obi, have tried all of these and they are all fantastic! Ran out of Za'atar and can't find the recipe I used again, did you have your own one somewhere on your channel?
What flavour profile do you use to balance the mint? I had a wrap at my local falafel place once and they bunched it all in one place so it just tasted like I was brushing my teeth. That put me off having mint in my food. I do want to give it another try but I am doing my homework upfront this time.
Ah that sucks. So just a few leaves isn't too medical tasting, if you want you can always take a single leaf and cut it into strips then spread those to use even less. I don't feel like it needs much balencing if you use a small number like I did
You should try to do Tunisian pasta harra Makrouna salsa it's amazing
To what temperature do you set the oven for the shawarma?
the Saudi recipe , canned stuff is the best
Can I cook the shawarma chicken in air fryer?
So what were the salads like before tomatoes?
I'm not sure, probably more oniony and green
Tomatoes are basically just slightly bitter slime, so better.
Obi, have you tried making the spice mix with freshly ground nutmeg? If so, which do you like more? It's a huge hassle--I only do it for special occasions and in limited quantities even then--but the flavor is astonishingly different.
Actually I haven't which is weird, because I usually freshly grind the nutmeg for any other recipe. Good point. I am sure I'd like it more with the fresh one.
The lebanese yogurt (labneh) sandwich is also known as "Bride" (Aross). Substitute the thyme with mint (dry or fresh) ❤
Hope you are feeling better!!! ❤️
Thanks for asking. Yes mostly back to normal now
Man I accidentally made the exact same wrap, only with red onions in it as well.
I was out of za'atar so I used a bunch of sumac and some black pepper.
Sounds great! I think onion is perfect for it
I can't wait to try these
Do I really need to buy Boharat? It seems like the seven spices in it are already in you recipe? Or can I use more Boharat instead of the individual spices?
Oh heck yeah, I'm gonna try these.
This is such a good channel name lol.
Shakshuka is one of those things too.
Traditionally, I don’t think it’s thyme in zaatar, it’s actually an herb called hyssop
Can you make Molokhia ملوخية please. Thanks
I asked about Boharat in the foreigner store and they told me it means spices in Arabic 😂 My boyfriend is from Iraq and was the one asking! But I told him what to ask for with a Norwegian dialect and did not know it was an Arabic word I was trying to pronounce. So my Arabic boyfriend ask an Arabic man where the spices is, standing right beside all the spices
These look delicious. Are fava beans the same as butter beans ( probably a stupid question)
No they aren't but I think you can definitely replace the fava beans with whatever beans you like!
They are broad beans
great
Your grocery is great.
Yes, they are a gem. I'd recommend seeking out a Turkish style grocery shop or off licence. They usually have good produce
Looks awesome. Can you tell me how to make Palestinian style Ful?
Bro, I love you.
More of these fast recipes
Thanks! Will do
Yes!
I like that one of these was naturally vegan and another was easy to make vegan ^^
You said ground nutmeg, but showed a container of ground mace. Those are two different spices though they are from the same seed.
Yes there is a difference in flavour. It's just something we had lying around in the cupboard and want to use up. Same as onion powder vs onion granules, and garlic powder vs garlic granules.
@@MiddleEats I don't want to harp on this point, but the flavor of mace compared to nutmeg is similar, but still very different. Mace is much more intense. So it isn't the same as garlic powder vs granules. You would use a fraction of the amount of mace compared to nutmeg to get a similar effect. Just bringing this up for some people in perhaps the US that would be confused by this and assume it is another situation like coriander and cilantro different names for the same thing.
@@robertm4050 You are correct, mace is the covering of the nutmeg fruit, nutmeg is from the seed itself inside. The "onion powder vs onion granules" comparison is wrong, it's not the same thing in a different form. A better comparison might be lemon zest vs lemon juice perhaps.
@@stupidlogic2987 I didn't compare it to onion powder vs granules, he did. I said they were not similar. Hard to say if lemon zest vs juice is a good comparison as I don't think any of the things are interchangeable. I guess they can be in a pinch.
I need to find a wife who loves me the way this man loves food
BOMB!